Equipment: roasting tray, parchment paper, large bowl
Preheat oven to 180˚C/350˚F.
Whisk the flour with 100ml water, spices and half the hot sauce in a large bowl and whisk to make a smooth thick batter. Add the cauliflower florets to the batter in the bowl, and toss to evenly coat. Arrange on a large roasting tray lined with parchment paper. Place in the oven for 20 minutes and allow to cook until golden and crispy, turning halfway through. Stir together the remaining 50ml hot sauce, honey and olive oil in a small bowl, drizzle over the cauliflower wings and toss gently to coat. Return to the oven for another 25-30 minutes until crisp, turning halfway.
In a small bowl mix together all the ingredients for the ranch sauce, pour into a dipping bowl and set aside until ready to serve.
Once the cauliflower has cooked arrange on a serving platter alongside the ranch sauce and serve.
For the cauliflower wings:
- 125g plain flour
- 1 tsp paprika
- 1 tsp garlic powder
- 100ml frisco hot wing sauce
- 1 small head cauliflower, cut into florets
- 1 tbsp honey
- 1 tbsp olive oil
For the coriander ranch sauce:
- 50g mayonnaise
- 100ml greek yoghurt
- 2 tsp white wine vinegar
- Small handful chives, finely chopped
- Small handful coriander, finely chopped
- 2 garlic cloves, minced
- Sea salt and freshly ground black pepper